Photo by C2 Photography
Saber a Châteauneuf-du-Pape at 11,212 ft above sea level? Will do. Finalize the debate, wine v. sake? If you insist. Become a member of the world’s greatest tequila-tasting club? Yes, please. Mandate that potato chips and wine are the perfect pairing? Is that a question? All of these and more will be in your purview when you attend the 42nd Food and Wine Classic in Aspen on June 20th-22nd in the heart of downtown.
The aforementioned menu of offerings is just a few of the many you can enjoy while satisfying your taste buds in the Grand Pavilion. If you care to learn about chef Nancy Silverton’s secret ingredient, they have you covered. Alternatively, you can listen in on chef Tyler Florence explaining his recipe for chicken noodle soup; then, the Food & Wine Classic is your destination.
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Photo by C2 Photography
To best navigate the festival, we asked master sommeliers and veterans of the Food & Wine Classic, Bobby Stuckey and Carlin Karr of Frasca Hospitality Group, for their advice on pacing themselves and other rules of the road in Aspen.
IL: Now in its 42nd year, the Food & Wine Classic is a calendar mark for every gourmet. For the new initiate, what can they expect to appreciate?
Stuckey: The Food & Wine Classic in Aspen isn’t just another event; it’s the benchmark. The organization, the joy and the level of professionalism – it’s unmatched. Thirty years ago, when I was a young sommelier working at The Little Nell, I had an ah-ha moment at the festival. I was just getting started in wine, and suddenly, I was surrounded by ICONIC producers and mentors I had only read about. It was the beginning of something big for me.
Karr: For me, it’s always incredible to see the level of talent that the Classic brings. Years ago, when I participated for the first time, I was so in awe that I was pinching myself the entire time. From famous TV chef personalities to legendary NBA stars, the scene at the Classic is unparalleled.
Photo by C2 Photography
IL: What is the connection you have felt between the place of Aspen and the festival? Is Aspen the terroir of magic?
.Stuckey: Absolutely. Aspen is the terroir of magic. It’s where so many great careers, including mine, began. I lived and worked here in my early days, and every time I come back, it feels like returning to the source. The landscape, the people, the energy—there’s something truly unique about this place.
Karr: It’s impossible to have a bad time in Aspen in the summer, especially over the weekend of the Food & Wine Classic. Every restaurant patio is abuzz with people drinking great wine and eating caviar. The top-of-the-mountain party is another ICONIC and memorable event not to be missed; it’s genuinely unique to Aspen.
Photo by Luis Zepeda
IL: Where do festivals go in this new world of online life? How has technology folded into the world of Food and Wine?
Stuckey: I’m old-school. I believe in analog hospitality, being present in the room, working the floor and connecting face-to-face. The Food & Wine Classic is all about human connection. You can’t replicate that with a screen. The energy in Aspen every June is a reminder of why we do this work and why it matters.
Karr: I can barely handle the minimum amount of tech that I deal with on a daily basis. The joy of food and wine lies in its inherent tangibility and reliance on in-person, real-life interaction.
Food & Wine Festivals, such as the Aspen Food & Wine Classic, are entertaining these days because you can disconnect for a weekend and be present with delicious food, benchmark wines and incredible people in one of the most beautiful places in the world.
IL: What do you admire most about the team that puts on the festival? The people who make the sausage, so to speak? What have you seen behind the scenes that makes you admire the team?
Stuckey: The team is nothing short of extraordinary. I met some of them 30 years ago, and their commitment, vision and ability to pull this off year after year blows me away. I cross my fingers every year, hoping I’ll be invited back.
Karr: Everything is well-executed and organized. Another critical cog in the wheel is the fantastic team of volunteers who make each event happen. The Food & Wine Classic has the best volunteer team of any event.
Photo by Galdo Photo
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Where to Stay:
Constructed in 1889, the Hotel Jerome is the queen and grand dame of hotels in the Roaring Fork Valley. The Ralph-Lauren-inspired lobby, which has hosted the “who’s who” for more than a century, always seems to command attention and leave you in awe of its beauty. Make sure to order the Crud at the JBar and feel like a local for a night or two or four.
Where to Shop & What to Wear
Moncler on Hyman Avenue is the brand’s first American flagship store and the de rigueur destination in Aspen. Pair the brand with cashmere from Brunello Cucinelli on Cooper Avenue, but beware of spilled Cabernet, friends; it does not forgive.
The sneaker collection at Golden Goose on Hyman Ave. completes the look; your feet will thank you.
Where to Eat:
If you’re still hungry after the festival, aprés cuisine at Bosq will not disappoint. Chef/Owner Barclay Dodge earned the Michelin star through his commitment to local purveyors and a standard of excellence and curiosity.
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